how to make malai kofta ?

Answer 1

hotel se manga lena yaar maathaa pachcho kyun kar raha hai

achcha itna hi zaruri hai to lele

Ingredients
For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai(You can substitute this with
baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas

For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

Method
Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the
kofta into a paste.
Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry each kofta till golden brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve.
The koftas should be put in just before eating
the dish or else they will turn soggy.



shaanti nil gayee to

Answer 2

Malai Kofta




Ingredients

Fresh Cream - 125 gm
Paneer (cottage cheese) - 75 gm
Milk - 150 gm
Cashew nuts - 50 gm
White pepper powder - 3 teaspoons
Sugar - 2½ teaspoons
Ginger - 2 teaspoons, grated
Nutmeg powder - ½ teaspoon
Dry red chillies - ¼ teaspoon
Turmeric powder - ½ teaspoon
Garlic - 1 teaspoon, crushed
Cinnamon - 1 small piece
Cloves - 6
Cardamoms - 6
Salt - to taste
Oil or Ghee - 3 Tablespoons
Paneer (cottage cheese) - 100 gm
Potatoes - 5, medium
Cashewnuts - 20 gm
Raisins - 20 gm
Green Chillies - 4, finely chopped
Ginger - ½ teaspoon, grated
Coriander - 1 teaspoon, chopped
Cumin seeds - ½ teaspoon
Salt - to taste
Grated cheese - 1 TablespoonCoriander - 1 Tablespoon, chopped



Method for "Malai Kofta"

For Kofta, boil the potatoes and mash them. Mix together all the ingredients except raisins and cashew nuts. For each kofta, take a 2\\\" size dough and flatten. Place 2-3 cashews and raisins in the centre and shape it into a ball. Repeat for the rest of the dough and keep aside. For Gravy, roast cinnamon, cardamom, nutmeg and cloves together. Dry grind the spices and keep aside. Wet grind all the other ingredients, except oil (or ghee) to a paste. Heat oil (or ghee) in a pan, add ground spices (dry) and fry for 3 seconds. Add wet spice paste and fry further for 5-7 minutes stirring well. Add 2 cups of water and cook at low heat for 15-17 minutes. Warm the koftas in the oven. For better taste, the koftas can be deep fried. Before serving, place warm koftas in a oven-proof bowl. Either pour boiling hot gravy on the koftas or pour and heat in oven for 5 minutes. Garnish with grated cheese and coriander.


Agar swadishta banay, toh mujhay jaroor point dena :-)))))

Answer 3

For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts


How to make malai koftha :
Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.
Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Answer 4

Malai Kofta Curry

For the Koftas:

1 pound boiled, mashed potatoes
2 tablespoons cornstarch
1/2 cup grated cheese Note : Do not use Mozzarella
Salt and pepper to season
Oil to fry

Put the mashed potatoes through a sieve. Add the grated cheese. Add the cornstarch and salt and pepper for taste. Mix and knead it well. Make one-inch balls and deep fry in oil. Keep aside.


2 tablespoons butter
2 bay leaves
1/3 rd cup onions finely chopped
2 teaspoon ginger paste
1 teaspoon garlic paste
1/2-cup tomatoes chopped
1 table spoon garam masala
1/2 teaspoon turmeric
1/4th teaspoon coriander powder
1/2 teaspoon Pepper
1/4 th cup powdered cashews
1 teaspoon cornstarch
1/4 th cup heavy whipping cream
1/2 cup yogurt


Heat the butter. Add the bay leaves.
Add the onions and sauté for a few minutes till golden brown.
Add the ginger and garlic pastes and fry till light brown. Add the chopped tomatoes. Sauté till the oil starts to separate.
Now add the garam masala, turmeric powder, coriander powder and mix well. Now add the yogurt, cashew powder, salt, and pepper.
Add 1 teaspoon of cornstarch and stir continuously till it is all mixed in. Cook till the mixture is thick. Remove from heat and add the heavy whipping cream.
Add the koftas into the curry.
Garnish with coriander leaves.
Serve hot with Parathas.

Answer 5

Malai Kofta (Stuffed potato balls in cream)

Koftas
200 g potatoes, boiled and grated
100 g panir, crumbled (cottage cheese)
1 tablespoon cornflour
1 teaspoon cumin powder
salt
oil, to deep fry
Stuffing
1 tablespoon raisins, chopped
1 tablespoon cashews, chopped
Gravy
1 tablespoon oil
2 medium onions, peeled,washed and chopped
1 inch fresh ginger, peeled,washed and ground to a paste
2 cloves garlic, ground to a paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 cup water
1 tablespoon cream
Garnish
1 tablespoon sliced almonds
1 tablespoon fresh coriander leaves, washed and finely chopped
1 tablespoon mango powder (amchoor powder)
2 tablespoons oil

Not the one? See other Malai Kofta (Stuffed potato balls in cream) Recipes
For 1 or 2 Curries
Indian Curries
Potatoes Curries
Valentines Day Curries
Vegetarian Curries
Mix all the ingredients for the Koftas together.
Divide the mixture into equal portions.
Shape into balls.
Flatten each ball.
Place 1/2 tsp.
of chopped nuts and raisins in the center of each ball.
Close the ball (you may use a little water to seal the ball with your fingertips).
Prepare all koftas in this way.
Heat oil in a wok and deep fry the koftas till golden brown on either side.
Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
Now for the gravy.
For that, heat 1 tbsp.
of oil in a pot.
Add the ginger-garlic paste.
Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
Add onions and fry till golden in colour.
Add 2 tbsps.
of water.
Mix well.
Add chilli, turmeric and corriander powders.
Add 1/2 cup of water.
Cook for 5 minutes, stirring occasionally.
Add salt to taste.
Add 1-2 tbsps.
of cream and cook for a minute.
Remove from heat.
Place koftas in a serving dish.
Pour the gravy over them.
Garnish with mango powder, cream, almond flakes and corriander leaves.
Serve hot.

http://www.recipezaar.com/74315

Answer 6

carrot 100gems,beans 100gems,peas 100gems,potatoes 100gems, cornflour 2tbsp,tomatoes 1/4kg,bread crumbs 2 tbsp,onion 1or2, ginger 1inch,garlic 10 to12,cinnamon 1 stick,cloves 5,fresh cream 11/2cup.TO MAKE PASTE;KAJA 1 HAND FULL,POPPY SEEDS 1TBSP.
cut all Vegas very finely and steam them in pressure cooker.when it is cooled completely add cornflour,breadcrumbs,salt and chilly pd.mash with hand, make balls, press it a little with hand and deep fry in hot oil.keep aside.cut onion into thin long pieces.blanch tomatos in hot water,remove skin and make into paste.make a paste of ginger and garlic.heat 3 tbsp of oil or ghee in a pan add cinnamon and cloves,then add ginger garlic paste fry for a minute,add onion and fry till golden brown,add turmeric pd,chilly pd,salt, coriander pd and then tomatoe puree.cook for few mints, mix paste with 3/4 cup cream,pour it in gravy add enough water and make into a thick gravy.cook for 5 to 10 mints.and remove from fire.TO SERVE ARRANGE LOFTS IN SERVING DISH, POUR OTHER HALF CREAM ON TOP. POUR THE HOT GRAVY ON TOP, SERVE HOT WITH SPRINKLED CUT CORIANDER LEAVES.

Answer 7

Kabob style: http://www.recipecottage.com/indian/malai-kofta03.html

Meatball/Vegetable ball style: http://www.recipecottage.com/indian/malai-kofta02.html

Stuffed Potato Ball style in Cream: http://www.recipezaar.com/74315

Potato and Cheese Ball Style in Tomato Gravy: http://www.recipezaar.com/155968

Wasn't sure what type you were looking for :)

Answer 8

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